Sticky Toffee Pudding
User Reviews
4.9
Sticky Toffee Pudding
Description
Sticky Toffee Pudding involves a date-infused batter that combines chopped, pitted dates simmered in water with baking soda, combined with flour, baking powder, salt, butter, sugar, eggs, and vanilla. The dates soften and add natural sweetness, contributing to a moist texture. The batter is baked in a buttered baking dish.
The toffee sauce is made by boiling cream, dark brown sugar, golden syrup or molasses, and a pinch of salt until thickened and glossy. Half the sauce is poured into the baking dish before baking, and the rest is reserved for serving, ensuring the pudding remains soaked and enriched with caramel flavor.
This pudding serves as a warm, comforting dessert typically enjoyed with additional sauce poured over the top. Its balance of date sweetness and rich toffee sauce creates a deep caramel flavor with a tender crumb.
The recipe is adapted from David Lebovitz.
Ingredients
For the Toffee Sauce:
- 2 cups heavy cream
- ½ cup dark brown sugar
- 2½ tablespoons golden syrup or molasses
- Pinch salt
For the Pudding:
- 6 ounces dates chopped, pitted
- 1 cup water
- 1 teaspoon baking soda
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt fine sea salt
- 4 tablespoons butter unsalted
- ¾ cup granulated sugar
- 2 egg at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
- Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
- Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
- To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)
- Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
- Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.
Notes
- This recipe was adapted from David Lebovitz.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Calories | 731kcal | 37% |
| Carbohydrates | 92g | 31% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 183mg | 61% |
| Sodium | 437mg | 18% |
| Potassium | 360mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 67g | 134% |
| Vitamin A | 1480IU | 30% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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